2025 - What have you had for lunch/brunch?

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msmofet

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Had one of these for brunch tuna salad sub on seeded semolina Italian bread sprinkled with red wine vinegar, topped with baby arugula.

tuna_salad_011225_1_IMG_3410.jpg
 
I go out of my way to make brtunch every Sunday. Here's what I had the last three:

Sunday Brunch 12 Jan 25 – Ham, peppers and sharp cheddar omelette, 12 grain tioast with pieapple preserves, tropical fruit salad, and a pineapple mimosa.

Sunday Brunch 5 Jan 25 – Waffles, eggs, snausages, turkey bacon, mixed berries and mimosas.

Sunday Brunch 29 Dec 24 - Fritatta consisting of diced potatoes and tomatoes, chopped onion and bell pepper, carnitas, cheddar, mozzarella and pepper jack cheeses, salsa rossa. buttermilk biscuits, mixed fruit salad, and mimosas.

All three were closely followed by a nap!
 
No breakfast or coffee this morning - went to the gym mid-morning. Went to a couple of grocers on the way home. Have put most of it away.
Aching - Had to sit - so here I am on DC- and now my turn to pick-up the grands from school.
so other than some Corn Chips on the way home and water. ..
guess I better make sure I have a dinner tonight.
 
Prepped vegies I bought earlier while waiting for one grandkid. Brussel Sprouts and a huge cauliflower on sale - haven't had one for sooo long = muched quite a bit while trimming.
Stuffed some large mushroom caps with some sausage meat
1737084307713.png

Two will make a meal! used one large sausage per 2 mushrooms.
saved the stems for ... something...

Question I would like to freeze 2 of them -
a) will the raw mushrooms survive in a decent manner if frozen?
b) Or should I partially cook them before freezing?
c) OR should i completely cook them before freezing.

Opinions? Suggestions?
 
Mushrooms have a high water content and can be soggy if defrosted, so it's best to cook from frozen. If you want to freeze the mushrooms raw, you can, but this will affect their nutritional value. Scrub and brush mushrooms to remove dirt (don't wash them as they can become soggy).May 12, 2021


How to freeze mushrooms - BBC Good Food

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Yes, you can freeze uncooked stuffed mushrooms; it's generally considered the best way to freeze them, allowing them to last for up to 3 months in the freezer before baking them directly from frozen, just be sure to adjust the cooking time accordingly.

Key points about freezing uncooked stuffed mushrooms:

Freeze flat:
To ensure even freezing, spread the stuffed mushrooms in a single layer on a baking sheet before transferring them to a freezer bag.

No buttering before freezing:
Avoid brushing the mushrooms with butter before freezing, as it can affect the texture.

Baking from frozen:
When ready to cook, simply bake the frozen stuffed mushrooms directly from the freezer, adding a few extra minutes to the baking time.
 
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(don't wash them as they can become soggy).May 12, 2021
Not sure if it was Alton Brown or who it was, but they did a test of weighing, washing, weighing, all sorts of combinations. And no, they do not absorb water. My take on that was they've probably got enough water of their own to bother absorbing any more. LOL

Thanks for that info @msmofet . I was worried that freezing them raw, the mushrooms would be just too soft - even as said, cook them from frozen. Maybe, of the extras, I'll just freeze one raw and the other cook and freeze - but there again mushrooms just so easily turn to mush.
and as my mind tumbles around the possibilities perhaps I'll just cook them all... eat some today and the rest later. Next times I see stuff-able mushrooms I will only buy one or two and defrost the sausage to go in them. Probably a faster meal that way anyhow.
(think I'm getting a headache)

Ahhh, did you know that a mushroom without a room is just mush?
 
I'm not sure which sensible chef said that mushrooms don't absorb water when you wash them, as long as you don't leave them in the water. Just wash them and drain them right away.
 
Not sure if it was Alton Brown or who it was, but they did a test of weighing, washing, weighing, all sorts of combinations. And no, they do not absorb water. My take on that was they've probably got enough water of their own to bother absorbing any more. LOL

Yes, it was Alton Brown. Washing mushrooms is fine.

CD
 
I do believe at one point he threw them in a bowl of water and let soak, but my memory could be shaky. Don't know how relevant that actually is, I mean, when and why exactly are you soaking mushrooms in water anyhow. (dried exceptions, of course)
 
Gads, just realized which thread this was and my questions about mushrooms. So...
I baked them all today. Took a full 40 minutes. Taste tested the tiny one then promptly devoured two more. Saving the last 2 for sometime another day.
Not freezing nor even going to try. The texture of the mushrooms was perfect and I know that freezing them will ruin that texture.
So in future I will only purchase for stuffing the amount I need for then.
If needing a quantity for a dinner, there is no problem making them a day or even 2 days ahead of time and just leaving them in the fridge til baking. I baked at 325℉ for stated 40 minutes. Temperature of stuffing was 170℉ (it was raw pork sausages)

Although not too bad cold, better when hot. So I'll probably be reheating the last two. That would be an option for someone wanting to make them and cook them in advance. It would only be the timing as to how long would be perfect for the reheat.
1737174399980.png

1737174498121.png
mushroom held up beautifully.
 
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Gads, just realized which thread this was and my questions about mushrooms. So...
I baked them all today. Took a full 40 minutes. Taste tested the tiny one then promptly devoured two more. Saving the last 2 for sometime another day.
Not freezing nor even going to try. The texture of the mushrooms was perfect and I know that freezing them will ruin that texture.
So in future I will only purchase for stuffing the amount I need for then.
If needing a quantity for a dinner, there is no problem making them a day or even 2 days ahead of time and just leaving them in the fridge til baking. I baked at 325℉ for stated 40 minutes. Temperature of stuffing was 170℉ (it was raw pork sausages)

Although not too bad cold, better when hot. So I'll probably be reheating the last two. That would be an option for someone wanting to make them and cook them in advance. It would only be the timing as to how long would be perfect for the reheat.
View attachment 72438
View attachment 72439 mushroom held up beautifully.
They look wonderful. Please post your recipe.
 
Thanks msmofet. There really isn't a recipe. I purchased
Mild Italian Sausages,
Stuffing sized Mushrooms,
and used Smoked Paprika to sprinkle.

1. Can use brown or white mushrooms, I like to scrape the gills out.
2. Used about 1/2 sausage per mushroom, but that really depends on the size of not only your mushromms but also size of sausages.
3. Bake at 375℉ (190℃) for approx. 40 minutes. Again timing depends on size. Use a thermometer to check for doneness.
4. Sprinkle with Paprika a few minutes before finishing.

Note - many recipes for stuffed mushrooms as hors d'oeuvres bake at 400 but I lowered the temperature to compensate for density. hors d'oeuvres are typically mixed with cheeses and breads making them less dense.
 
I love stuffed mushrooms. I have a couple of recipes. Here is one, and I'll post the other one if/when I find it...


CD
 
Thanks msmofet. There really isn't a recipe. I purchased
Mild Italian Sausages,
Stuffing sized Mushrooms,
and used Smoked Paprika to sprinkle.

1. Can use brown or white mushrooms, I like to scrape the gills out.
2. Used about 1/2 sausage per mushroom, but that really depends on the size of not only your mushromms but also size of sausages.
3. Bake at 375℉ (190℃) for approx. 40 minutes. Again timing depends on size. Use a thermometer to check for doneness.
4. Sprinkle with Paprika a few minutes before finishing.

Note - many recipes for stuffed mushrooms as hors d'oeuvres bake at 400 but I lowered the temperature to compensate for density. hors d'oeuvres are typically mixed with cheeses and breads making them less dense.
Thank you. Stuff with raw sausage?

Have you ever made clamshrooms? I make baked clam stuffing and add the mushroom stems to filling then stuff the caps. I used to wash and save clams shells but now I use canned clams.
 
1737297257471.png
@msmofat I've had a few shells lying around. Don't know why, couldn't throw them out.
Is that like making clams casino? which I still have not made. Would you share? I usually save the stems to add to things.
 
Saved yours too casey. I love stuffing mushroom caps, mostly successful but on occasion... disaster.
Have one for Dinner Portobellos with Pears. Think I posted it a while ago but can't find it. Very nice.
 
Saved yours too casey. I love stuffing mushroom caps, mostly successful but on occasion... disaster.
Have one for Dinner Portobellos with Pears. Think I posted it a while ago but can't find it. Very nice.

I've used portobellos for "burgers" before. Blissful will like that. I also have a recipe for portobello tacos. She should like that, too.

I like meat, but mushrooms are the best substitute I have found for meat, without having to pretend you are eating meat.

CD
 
I tried the portobello hamburger thing - but wasn't impressed. It was OK but... Perhaps I should have added some other embellishments to compliment it. Ah well, I'll try anything once, twice if I like it.
 

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